Blueberry Bakewell clouds

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A little bit like bakewell tarts, these blueberry cupcakes have a biscuit base and moist vanilla sponge topped with cream cheese icing with blueberry jam in the middle

Ingredients

For the base:

12 digestive biscuits

110g / 4oz melted butter

1 dsrtsp demerara sugar

For the cake:

200g / 7oz cream cheese

2dstspn icing sugar

1dstspn lemon juice

110g / 4oz unsalted butter, room temperature

110g / 4oz caster sugar

2 large eggs

110g / 4oz self-raising flour

1tsp baking powder

1tsp vanilla

For the filling:

3tbsp blueberry jam

For the icing:

170g / 6oz unsalted butter

170g / 6oz cream cheese

500g / 1lb, 2oz icing sugar

Dot of purple food colouring paste

Xanthe Milton says: 'When my niece first saw these she named them blueberry clouds and they have been called this ever since

Method

Preheat the oven to 180°C/350°F/gas 4. Line a 12-hole nonstick muffin tray with paper muffin cases.

First make the base: Place the digestives in a plastic bag and bash them with a rolling pin until they resemble fine breadcrumbs. Put them in a bowl, stir in the demerara sugar, then the melted butter and mix well. Press firmly into the base of each paper case.

Whisk the cream cheese in a bowl with the lemon juice and sifted icing sugar until combined. Set aside.

To make the cake: Whisk the butter and sugar until fluffy. Add the eggs, followed by the vanilla, flour and baking powder. When thoroughly combined, stir in the cream cheese.

Add a generous dessertspoon of cake mixture onto the crumb base in each paper case and bake in the oven for 20 mins. Cool on a wire rack.

Remove the centre of each cake with an apple corer and fill with about a tsp of jam.

Cream together the butter and cheese for the icing and beat in the icing sugar. Add a dot of food colouring to make the icing a lilac colour. Spread a thin layer of icing over the top of each cake.

This recipe is taken from Eat Me! by Xanthe Milton, published by Ebury Press, £15 HB and available from Amazon

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